INGREDIENTS
1 cup brown or green lentil, rinsed
1 cup rice or course bulgur, rinsed
4 medium-sized Spanish onions
1/2 lemon, juiced
1 tbs cumin
Salt
Olive oil

For serving (optional)
Chopped parsley
Green yogurt

RECIPE
Slice the onions in rings and sauté on medium/low heat till caramelized. Approx 30 mins. Add salt. Transfer to a plate.

In the same pot, add 2 cups of water and the lentils as well as salt. Cook for 10 mins on simmer until they're par-boiled. Drain and transfer to a plate.

Put most of the cooked onion mixture back into the same plot, but reserve 2 tbs of onion on a plate. Add two cups of water to the pot. Bring to a boil. Add rice, cumin, and salt. Cook on low, covered, for 15 minutes. Then add parboiled lentils, cover, and cook for another 15 minutes or until everything is cooked.

Squeeze juice of 1/2 lemon on top and taste for salt.

Top each plate with some of the reserved caramelized onion. Serve with chopped parsley on top and some greek yogurt on the side.